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Rhubarb & ginger jam

Rhubarb & ginger jam

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(30 ratings)

Prep: 15 mins Cook: 20 mins Plus soaking

Moderately easy

Makes 4 x 450g jars
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Nutrition and extra info

Nutrition: per serving

  • kcal55
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg pink rhubarb, trimmed weight

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 1kg jam sugar (which has added pectin)
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g stem or crystallised ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4cm piece ginger, peeled

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Method

  1. Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

  2. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

  3. Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

  4. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

  5. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

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Comments, questions and tips

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Comments (47)

HB Cumbria's picture

Fabulous - I used main crop Rhubarb. I reduced the sugar a little and omitted the grated ginger. I then added the chopped preserved Ginger to half the batch just before potting as I wanted some without the ginger. Lovely colour, taste and texture. Will repeat.

ahrb's picture
5

This jam is a family favourite. I do find you have a give it a little stir every now and then to stop it sticking to and burning on the bottom of the pan and to release the water in the rhubarb. I didn't stir one batch and the water separated out as I poured it into jars and needed popping back in the pan to finish cooking.

evil_angelwings's picture
5

My rhubarb plant has had a very productive spring, so I've been making and giving away this jam to many friends - all have loved it! And I'm addicted, so glad my rhubarb plant is still going strong!

morninlite's picture

I have not found Jam Sugar here in the States. How much pectin would I add to sugar to make Jam Sugar?

teresahall's picture

Works well with ordinary sugar. Just boil for a little longer

scrappydoo's picture
5

Followed the recipe and was very pleased with the taste. The ginger was just right not too overpowering. Set well. Made with some rhubarb I had donated from an allotment so wasn't as pink in colour but the taste was good.

Julia M's picture
5

Lovely recipe! My first time at jam making and this one was easy and a great success. I added half a tsp of powdered ginger as well as the other ingredients to give it an extra kick!

jammymepiece's picture

very,very,tasty indeed,a family favourite.

lemony_mel's picture

Very tasty jam! I am very new to this and this is only my second attempt. I halved the amount of ingredients adding a bit on top and was disappointed that the amount i made which i split between 4 small jars, wasn't nearly enough to fill any of them, i am planning on giving 3 of them as gifts but am disappointed that the jars don't look full. Will make this jam again though as it was delicious. reminds me of mango chutney slightly though???

RobertPatrick's picture

Absolutely delicious. Will certainly be making it again.

llittlemac1@xtra.co.nz's picture

Well the first time I have made jam that has set and so easy to make. I used ordinary sugar, and I did have to boil longer but it turned out beautiful and I am not a good cook. Thank you

StovesShouldBeAfraid's picture

This recipe looks much better than the one I just followed in an old book which had me put the ginger in a muslin bag so it was removed. I can hardly taste the ginger. Essentially this one is the same but without the muslin - a much better idea. All I need is some more rhubarb!

littlenanny's picture

Just made this jam and couldn't get it to set, I have put it in the jars and hope it will set over time

c0wface's picture

I used 800g of caster sugar in place of jam sugar and this set just fine - in actual fact it set a bit too well and was difficult to scoop out of the jar. Tastes lovely though! Great for Winter mornings.

ladymeerkat's picture

made this jam for the first time ever. was delighted with the results.. recipe so easy to follow. My friends love it!!!

ladymeerkat's picture

This recipes was the first jam I have ever made. So easy and straight forward. I was delighted how fab it tasted!! My friends loved it. I read all the comments before I made it, and am now addicted to searching for recipes. Thank you. xx

firefly125's picture
5

Just couldn't resist making another batch of this jam.This time I put in slightly less ginger and the taste was amazing,The last lot was more ginger flavoured but this time was more
rhubarb flavoured.Both versions are excellent and its great to have two different varieties of the same jam. Maybe a Christmas pressie for someone or I might be selfish and use it all myself.

firefly125's picture
5

To everyone who is scared of the unknown.Be brave and go for it. The recipe is easy to follow and the rewards are a delicious delight which excites the taste buds.However as mentioned elsewhere add extra ginger. Good luck and enjoy.

sueannedem's picture

this is a fab recipe, i had,nt much time i split the ingredients into 2 large microwave bowls and cooked it in the microwave 3 mins at a time till setting point had been reached , i also added more ginger and it was yummy. thank you.

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Questions (5)

Gingerybilly's picture

How do I get so much liquid when I soak rhubarb and sugar. Do I drain some off? Its takes ages to set.

ke's picture

This is the BEST Jam! I love ginger and so I added a bit more grated fresh ginger and also a lot more crystallized ginger.The second batch I left the crystallized ginger in bigger pieces (not so fine) as i love biting into the tangy larger bits!
This has become a winner with all my family and friends and will continue to make
whenever i have rhubarb

Bennettej's picture

How long can I keep this jam and other jams?

goodfoodteam's picture

Hi there, thanks for getting in touch. If you sterilise the jars and keep them unopened in a cool, dark place they will keep for a few years. Thanks, 

BBC Good Food team

TheAncientOne's picture

Can you put the recipes in US stander or measurement

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